Beef Goulash

A hearty & warming dish!  A simple and tasty recipe which is full of flavour – one of the best beef goulash’s I have ever tasted!
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 130 mins
Total Time: 145 mins
  • 2 tbsp vegetable oil
  • 750 g lean braising steak/stewing steak (cut into chunks)
  • 1 large onion (peeled & finely chopped)
  • 1 garlic clove (peeled & crushed)
  • 1 tbsp paprika
  • 400 g tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 1 large red pepper (de-seeded and chopped)
  • 175 g chestnut button mushrooms (halved)
  • 600 g beef stock
  • 1 tbsp cornflour
  • 1 tbsp water
  • sea salt & pepper (freshly ground)
  • To serve
  • soured cream
  • fresh flat leaf parsley
  • long grain rice (cooked as per packet instructions)
  • crusty bread
  1. Heat half of the oil in a large frying pan and cook the beef in batches for 3-5 minutes or until browned, set aside.
  2. Add the remaining oil to the pan and fry the onions and garlic on a low heat for 3-4 minutes, return the meat to the pan and add the paprika, stir well.
  3. Now add the tomatoes, tomatoes puree, red pepper, mushrooms and cook for 2-3 minutes stirring well. Pour in the stock and bring to the boil, reduce the heat, cover and let simmer for 1 ½ - 2 hours until the meat is tender.
  4. Mix the cornflour and water together in a small bowl and add to the pan, stir until thickened. Cook for 1 minute and season to taste.
  5. Serve the goulash with chopped parsley, sour cream and rice or crusty bread to mop up all the delicious juices. Enjoy!